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This Blueberry Almond Bread is a yeast bread loaf. The berries and almonds make this a fantastic bread for french toasts or PB&J Sammies. Vegan
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It is the time for a blog hop. The #berrylove it is for the month of April! It was supposed to warm up enough, so there would be these fresh vibrant berries all around.. but hello, Seattle did not get that memo. So we have to be happy using the supermarket or frozen berries. I wish it warms up soon and I can go berry picking!
In case you missed it, here is the previous post with some pretty Zebra Swirl cake with home milled Whole Wheat flour, and all about baking with Wheat flours.
This delicious and soft Blueberry Almond Bread.
It has been a while since I whipped up a bread. So it seemed like a perfect post for today. Some bluueee berries in the bread along with almonds, make this a filling addition to your breakfast or snack. The bread is soft, moist and vibrant and the almonds amp up the nutrition! If you cant eat nuts, addd some cooked quinoa instead.
Find my Vegan yeast bread collection here. which I must warn you, there are quite a few!:)
Also, announcing today the winner of Vegan author and health activist Kathy Freston’s book The Lean! You can catch my interview with her on the post here.
KayakingKimmy@gmail.com is the winner! I will email you for your address soon!
This Blueberry Almond Bread
This Blueberry Almond Bread is a yeast bread loaf. The berries and almonds make this a fantastic bread for french toasts or PB&J Sammies
Ingredients
Make 8 by 4 inch loaf
- 1.5 cups cups bread flour
- 1 cup whole wheat flour
- 1/2 cup ground raw almonds
- 3/4 cup blueberries, I used fresh, use wild blueberries for a deeper color
- 1/4 cup cup warm water
- 2 teaspoons active yeast
- 2 Tablespoons raw sugar or equivalent sweetener
- 1/2 teaspoon salt
- 2 Tablespoons organic canola oil or olive oil
Instructions
- Add the yeast and 1 teaspoon sugar to 2 Tablespoons warm water. Mix and let it sit until frothy. 10 minutes.
- In a stand mixer, add the flours, salt, rest of the sugar and mix well.
- Blend blueberries, and 2-3 Tablespoons water, into a smooth puree.
- To the flours, Add in the blueberry puree , oil and yeast mixture and knead for 6-8 minutes. Scraping sides every 2-3 minutes. Or knead by hand for 5-6 minutes.
- Add more water or bread flour if needed to make a well formed soft dough. The dough might be a little sticky, but should not be wet.
- Place dough in well greased container. Spray water on top, cover and let sit in a warm place for 1.5 hours or until doubled.
- Take dough out on a working surface. Using a little bread flour, knead for a minute, and then flatten it out into an inch thick rectangle. Roll it up like a jelly roll. Seal the edges. Place the roll seam side down in a well greased or parchment lined bread pan. Spray water on top. Sprinkle a little flour. Cover with a towel and let rise in a warm place for 45 minutes or until doubled.
- Bake in pre-heated 365 degrees F for 35-40 minutes.
- Remove from bread pan and cool on rack completely before slicing. Store in the refrigerator if not using up the same day.
Notes
Nutritional values based on one slice
Nutrition
Calories: 157kcal, Carbohydrates: 23g, Protein: 5g, Fat: 5g, Sodium: 98mg, Potassium: 78mg, Fiber: 2g, Sugar: 3g, Vitamin A: 5IU, Vitamin C: 0.9mg, Calcium: 16mg, Iron: 0.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
This bread is heading to Susan’s weekly Yeastspotting.. I am co-hosting the BerryLove blog hop with the following wonderful bloggers.
A Little Bit of Everything ~ Roxana ~ @RoxanaGreenGirl
Baker Street ~ Anuradha ~ @bakerstreet29
Baking and Cooking, A Tale of Two Loves ~ Becky Higgins
BigFatBaker ~ Erin ~ @BigFatBaker
Bon a croquer ~ Valerie ~ @Valouth
Easily Good Eats ~ Three CookiesElephant Eats ~ Amy
Georgiecakes ~ Georgie ~ @georgiecakes
Hobby And More ~ Richa ~ @betit19
Java Cupcake ~ Betsy ~ @JavaCupcake
Mis Pensamientos ~ Junia ~ @juniakk
No One Likes Crumbley Cookies ~ TR ~ @TRCrumbley
Oh Cake ~ Jessica ~ @jesshose
Queen’s Notebook ~ Elizabeth ~ @Mango_Queen
Rico sin Azucar ~ Helena ~ @ricosinazucar
Simply Reem ~ Reem ~ @simplyreem
Soni’s Food for Thought ~ Soni ~ @sonisfood
Teaspoon of Spice ~ Deanna ~ @tspbasil
That Skinny Chick Can Bake ~ Liz ~ @Thatskinnychick
The Art of Cooking Real Food ~ Laura ~@TAofCRF
The Wimpy Vegetarian ~ Susan ~ @wimpyvegetarian
Vegan Yack Attack! ~ Jackie ~ @veganyackattack
Vegetarian Mamma ~ Cindy ~ @VegetarianMamma
Baker Street ~ Anuradha ~ @bakerstreet29
Baking and Cooking, A Tale of Two Loves ~ Becky Higgins
BigFatBaker ~ Erin ~ @BigFatBaker
Bon a croquer ~ Valerie ~ @Valouth
Easily Good Eats ~ Three CookiesElephant Eats ~ Amy
Georgiecakes ~ Georgie ~ @georgiecakes
Hobby And More ~ Richa ~ @betit19
Java Cupcake ~ Betsy ~ @JavaCupcake
Mis Pensamientos ~ Junia ~ @juniakk
No One Likes Crumbley Cookies ~ TR ~ @TRCrumbley
Oh Cake ~ Jessica ~ @jesshose
Queen’s Notebook ~ Elizabeth ~ @Mango_Queen
Rico sin Azucar ~ Helena ~ @ricosinazucar
Simply Reem ~ Reem ~ @simplyreem
Soni’s Food for Thought ~ Soni ~ @sonisfood
Teaspoon of Spice ~ Deanna ~ @tspbasil
That Skinny Chick Can Bake ~ Liz ~ @Thatskinnychick
The Art of Cooking Real Food ~ Laura ~@TAofCRF
The Wimpy Vegetarian ~ Susan ~ @wimpyvegetarian
Vegan Yack Attack! ~ Jackie ~ @veganyackattack
Vegetarian Mamma ~ Cindy ~ @VegetarianMamma
any way I can put this in my bread machine?